“My Soul On A Plate” Saturday, June 1, 2019

cocktail hour KC Watermelon Lemonade Tom's Town Garden Party Gin, Pickled Watermelon, Bluegrass Shrub

one Chilled Asparagus Soup Meyer lemon yogurt, crab salad crouton Pfeffingen Dry Riesling, Germany, 2013

two Summer Vegetable Terrine charred watermelon, cured quail egg, salsify kimchi and cucumber consommé Txakoli Primo, Spain, 2016

three Squash Basil Paccheri Pasta beef cheek ragout and burnt tomato Mission de Picpus Malbec, France, 2016

four Lamb Hot Dog fried polenta, green tomato chow-chow and whole grain stout mustard ‘Lectric IPA, Lawrence Beer Company

five Surf n' Turf hanger medallion, trout stuffed leek, cured anchovy, short rib demi-glace 12 e Mezzo Primotivo del Santo, Italy, 2016

six Ginger Beer & Strawberry Flancakes bourbon brown butter and pecan brittle crumble Omar Porter, Crane Brewing Co.

Menu and drink pairings created and prepared by Chef Brett Atkinson, owner of Indulge Catering & Wilma's Good Food Truck